Effect of Using and Reusing Melt-Blown, Microwavable Materials to Heat Frozen Fish Filets: Objective and Sensory Perspectives

Transcription

1 Univesity of Tennessee, Knoxville Tace: Tennessee Reseach and Ceative Exchange Mastes Theses Gaduate School Effect of Using and Reusing Melt-Blown, Micowavable Mateials to Heat Fozen Fish Filets: Objective and Sensoy Pespectives Paticia J. Cochane Univesity of Tennessee, Knoxville Recommended Citation Cochane, Paticia J., "Effect of Using and Reusing Melt-Blown, Micowavable Mateials to Heat Fozen Fish Filets: Objective and Sensoy Pespectives. " Maste's Thesis, Univesity of Tennessee, This Thesis is bought to you fo fee and open access by the Gaduate School at Tace: Tennessee Reseach and Ceative Exchange. It has been accepted fo inclusion in Mastes Theses by an authoized administato of Tace: Tennessee Reseach and Ceative Exchange. Fo moe infomation, please contact

2 To the Gaduate Council: I am submitting heewith a thesis witten by Paticia J. Cochane entitled "Effect of Using and Reusing Melt-Blown, Micowavable Mateials to Heat Fozen Fish Filets: Objective and Sensoy Pespectives." I have examined the final electonic copy of this thesis fo fom and content and ecommend that it be accepted in patial fulfillment of the equiements fo the degee of Maste of Science, with a majo in Food Science and Technology. We have ead this thesis and ecommend its acceptance: Betsy Haughton, Michael L. Keene (Oiginal signatues ae on file with official student ecods.) Caol A. Costello, Majo Pofesso Accepted fo the Council: Caolyn R. Hodges Vice Povost and Dean of the Gaduate School

3 To the Gaduate Council: I am submitting heewith a thesis witten by Paticia J. Cochane entitled "Effect of Using and Reusing Melt-Blown, Micowavable Mateials to Heat Fozen Fish Filets: Objective and Sensoy Pespectives." I have examined the final copy of this thesis fo fom and content and ecommend that it be accepted in patial fulfillment of the equiements fo the degee of Maste of Science, with a majo in Food Science., I Caol A. Costello, Majo Pofesso We have ead this thesis and ecommend its acceptance:.accepted fo the Council: Vice Povost and Dean of the Gaduate School

4 EFFECT OF USING AND REUSING MELT-BLOWN, MICROWAVABLE MATERIALS TO HEAT FROZEN FISH FILETS: OBJECTIVE AND SENSORY PERSPECTIVES A Thesis Pesented fo the Maste of Science Degee The Univesity of Tennessee, Knoxville Paticia J. Cochane Decembe 1990

5 ACKNOWLEDGMENTS The autho wishes to expess he appeciation to the people who wee instumental in the comp etion of this ' thesis: D. Caol A. Costello fo he assistance, knowledge, encouagement, and most of all, he patience thoughout the autho's college caee; Ds. Michael L. Keene and Betsy Haughton fo thei assistance and undestanding and fo thei sevice as committee membes; D. Dawn Hentges fo he advice and encouageffient; Agicultue Expeiment Station fo financial suppot; D. Sanjiv Malkan fo shaing his knowledge of the.. melt-blown mateials and the melt-blowing pocess; Jamie Whoic fo he help with and fiendship thoughout data collection; Joni Pieson, Dianne Rohaus, Lisa Phillips, Leslie Halte, and Cathy Synovitz fo thei fiendships and supplying many fond memoies thoughout gaduate school; He long-time fiend, Caolyn Dunn, fo he suppot, he fiendship, and the many telephone maathons; Pete Milewski fo supplying many laughs and fo always taking the time to listen; and He paents and siste, Kelli, fo thei love, suppot, \and encouagement though many stessful and doubtful times. ii

6 ABSTRACT Fozen fish fil ts wee heated in the micowave oven on polyeste and polypopylene melt-blown mateials. Pape towels wee used as the contol. Afte heating, all filets wee analyzed fo fat.and moistue etention. Mateials wee stoed unde efigeation tempeatues (18 C) o feezing tempeatues (0 C) and eused. Polypopylene melt-blown mateials used once absobed significantly moe fat than polyes e melt blown mateials used once. Neithe absobed moe fat than pape towels. Total cooking losses, evapoative losses, and moistue etention of fish filets wee not significantly diffeent among the melt-blown mateials o pape towels. Reused melt-blown mateials absobed significantly moe fat than fist use melt-blown mateials. Total cooking losses and evapoative losses also wee significantly geate fo fish filets heated on eused melt-blown mateials. Moistue etention fo fish filets was not affected. Refigeated melt-blown mateials absobed significantly moe fat fom fozen fish filets than.pape towels but did not affect total cooking o evapoative losses o moistue etention of the fish filets. Fozen poly opylene melt-blown mateials did not affect fat absoption o moistue etention of the fish filets but significantly inceased total cooking and evapoative losses when compaed to pape towels. Panelists iii

7 evaluated the fish filets afte being heated on the meltblown mateials one time. Geasiness to the touch was peceived as significantly less fo fish filets heated on pape towels when compaed to polypopylene melt-blown mateials but not polyeste melt-blown mateials. Mouthfeel, tendeness, moistness,. and flavo wee not significantly diffeent. The esults of this study indicated that efigeated melt-blown mateials exhibited geate fat absoption without inceasing total cooking and evapoative losses o deceasing the moistue emaining in the heated fish filets. iv

8 CHAPTER TABLE OF CONTENTS PAGE I. INTRODUCTION II. REVIEW OF LITERATURE ' The Changing Ameican Family The Impotance of Micowave Ovens Fat Consumption in the Ameican Diet... 5 The Emegence.of Melt-Blown Mateial III. MATERIALS AND METHODS Cooking Pocedue Detemination of Cooking Losses Detemination of Fat Sensoy Evaluation Statistical Analysis IV. RESULTS AND DISCUSSION The Effectiveness of Melt-Blown Mateials afte One Use Reuseability of the Melt-Blown Mateials.. 30 Sensoy Evaluations V. CONCLUSIONS, IMPLICATIONS, AND FUTURE RESEARCH BIBLIOGRAPHY APPENDICES w 60 APPENDIX A. DEFINITIONS OF SENSORY CHARACTER- ISTICS APPENDIX B. SENSORY SCORECARD APPENDIX C. RANKING SCORECARD VI TA / V

9 LIST OF TABLES TABLE PAGE 1. Nutitional Infomation fo Ms. Paul's Cispy Cunchy Beaded Fish Filets Total Cooking Losses, Pecentage Moistue, and Fat Content of Fish Filets Heated on Polypopylene, Polyeste, o Pape Towels f" 3. Total Cooking Losses, Pecentage Moistue, and Fat Content of Fish Filets Heated on Polyeste and Polypopylene Melt-Blown Mateials that wee Used Once and Reused Total Cooking Losses, Pecentage Moistue, and Fat Content of Fish Filets Heated on Pape Towels o Refigeated (18 C) Melt-Blown Mateials Total Cooking Losses, Pecentage Moistue, and Fat Content of Fish Filets Heated on Pape Towels o Fozen (0 C) Melt-Blown Mate i a 1 s Total Cooking Losses, Pecentage Moistue, and Fat Content of Fish Filets Heated on Polyeste Melt-Blown Mateials stoed unde Thee Stoage Conditions Total Cooking Losses, Pecentage Moistue, and Fat Content of Fish Filets Heated on Polypopylene Melt-Blown Mateials stoed unde Thee Stoage Conditions Mean Sensoy Scoes fo Fish Filets Heated on Thee Diffeent Mateials Vi

10 LIST OF FIGURES FIGURE PAGE 1. Melt-blown line, The Univesity of Tennessee, Knoxville Stuctues of a) popylene goup and b) isotactic polypopylene Stuctue of polyeste (polyethylene teeph thal ate ) Stuctue of cellulose Schematic fo expeimental design vii

11 CHAPTER I INTRODUCTION Health has become vey impotant to today's busy consume (Bush, 19 89;.Thons, 19 85; and Sills-Levy, 19 89). Consumes ae moe concened with fitness and ae watching what they eat (Sills-Levy, 19 89). Ameicans ae consuming moe fibe, less sodium, less efined suga, and less fat (Sills-Levy, 19 89; Goman, 19 89; and Best, 19 89). Despite the push fo healthie living, fat and cholesteol consumption is still high. C ently, Ameicans ae consuming 37% of thei total caloies as fat, instead of the 30% ecommended by the Ameican Heat Association (1988) and the National Cance Society (1990). Inceased fat consumption is associated with coonay heat disease and cetain types of cances, paticulaly of the beast, colon, postate, and endometium (U. S. Depatment of Health and Human Sevices, 19 88). Coonay heat disease accounts fo the majoity (3 5.7%) of deaths in the United States. Cance accounts fo the next highest cause (22. 4%) of deaths (U. S. Depatment of Health and Human Sevices, 1988). Obesity is linked with the incidence of both coonay heat disease and cetain types of cances. Since fat is caloie-dense, supplying ove two times the caloies of potein and 1

12 cabohydate pe gam, it is a wise decision to decease fat consumption to the ecommended level. In 1988, new poducts intoducing low- o nocholesteol foods wee up 80% compaed to Low-c loie poducts wee up 10% compaed to 1987, with poducts sweetened with the suga substitute Nutasweet leading the way. Low-fat poducts expeienced a lage gowth, inceasing 73% fom 1987 (Best, 1989). Seveal fat substitutes, such as Simplese, Olesta, and Tailblaze, have been developed fo incopoation into pocessed foods (Anonymous, 1990). Unfotunately, few kitchen aids ae available to the consume to absob fat aleady pesent in food. Meltblown mateials ae being exploed as a solution to deceasing fat in foods. Melt-blown mateials ae a nonwoven fabic that have been used to clean up oil spills (Anonymous, 1988). Pesently melt-blown mateials ae being exploed as an altenative to pape towels in absobing fat fom food poducts while being heated in the micowave oven (Costello et al., 1990). The objectives of this study wee: 1. To decease the amount of fat emaining in convenience, fozen fish filets afte heating in the micowave oven; 2. To detemine the effectiveness of polyeste and polypopylene in absobing fat when heating fozen 2

13 fish filets in the micowave oven; 3. To detemine if eused melt-blown mateial can absob additional fat afte being used one time; 4. To detemine if total cooking losses, evapoative losses, and moistue etained in fozen fish filets was affected by the melt-blown mateials o stoage of the melt-blown mateials; and 5. To evaluate sensoy paametes when fozen fish filets wee heated in the micowave oven on melt-blown mateials. 3

14 CHAPTER II REVIEW OF LITERATURE 1. THE CHANGING AMERICAN FAMILY The pesent Ameican family is quite diffeent fom the taditional Ameican family whee the man povided the family income and the woman dealt with household choes. Pesently, Anei an men compise 44% of all gocey shoppes (Sills-Levy, 1989). By the yea 2000, an estimated 75% of Ameican women will wok outside thei homes (Thons, 1985). An estimated 54% of Ameican families ae dual-income families (Messenge, 1987). With the advent of dual-income families, men and women have less time to spend on household mattes. The aveage wok week has inceased fom 41 hous in 1973 to 47 hous (Goman, 1989). Woking women spend appoximately twenty minutes less time pepaing meals than non-woking women (Rubbight, 1986). Ameicans, theefoe, need shot cuts to pepae meals quickly without sacificing the quality they expect. The development of micowave ovens and the subsequent development of micowavable convenience foods have helped to decease the time spent on pepaing meals. 4

15 2. THE IMPORTANCE OF MICROWAVE OVENS The fist commecial micowave oven was intoduced in 19 47, but it was not until the mid-19 80s that the micowave oven industy began to expeience some gowth (Reynolds, 19 89). In it was pojected that 25 % of Ameicans would own a micowave oven in (Anonymous, 19 79). In moe than 70 % of Ameicans owned a micowave oven (Donblase, 19 89), with an estimated 80-90% of Ameicans owning_ a micowave oven by the end of Cuently, the micowave oven is the only kitchen appliance on the ise (Sills-Levy, 19 89). Why have micowave ovens become so popula? They save time and enegy (Butle, 19 87), which ae advantages to today's enegy- and time-conscious consume. As the micowave oven industy gew, the micowave food industy expanded also. In 19 86, 278 new micowave food poducts wee intoduced. In 19 88, 1, 000 new micowave food poducts flooded the maket (Donblase 19 89). 3. FAT CONSUMPTION IN THE AMERICAN DIET Ameicans consume a lage potion of thei fat in the fom of meat, such as beef and pok. Howeve, due to the concen of loweing dietay fat intake and seum cholesteol, ed meat sales have declined (Goman, 19 89). 5

16 Listening to consume demands fo leane meats, the food industy have aised animals with less subcutaneous fat (Sweeten et al., 1990). Pocessos also ae developing meat poducts with less fat (Mccue, 1989) and meat substitutes made fom soy poteins (Best, 1989). Howeve, thee is still a consideable amount of fat in these "leane" meats. Fish consumption has inceased in ecent yeas because of its eputation as a low fat, low cholesteol, and high quality potein ouce (Thoms, 1985). Consumes peceive seafood as healthie than the ed meat in thei cuent diet (Bush, 1989). Also, fish has been shown to decease the incidence of cadiovascula diseases. The onega-3 fatty acids have been implicated as the eason fo this claim (Fletche, 1984). By the yea 2000, fish faming is pojected to incease because of the inceased consumption of fish (Sills-Levy, 1989). Food pocessos have cateed to the consume's inceasing consumption of fish. Fozen, micowavable fish dinnes inceased % fom 1987 to 1988 (Bush, 1989). Though fat has been implicated in many disease states, it offes unique popeties that have impotance to food poducts fom a sensoy standpoint. Fats, paticulaly solid fats such as shotening, tendeize baked poducts, such as cakes and pasties (Campbell et al., 1979). In addition to tendeizing baked poducts, ai can be 6

17 incopoated into fats, which makes a baked poduct possess a highe volume and fine cumb (Campbell et al., 19 87). Fats also impat pleasing flavos to foods, such as the ecognizable taste of fied chicken, fench fies, and potato chips. Fats, paticulaly oils, ae used as seasonings, in salad dessings, and fo table use (Bennion, 19 90). It is, theefoe, impotant to ecognize that fat has impotant sensoy chaacteistics and that loweing the fat in a fooo poduct should not affect the consume's sensoy peception of that food negatively. 4. THE EMERGENCE OF MELT-BLOWN MATERIAL Backgound Infomation of Melt-Blown Mateials Melt-blown mateial is classified as a nonwoven fabic. Fibes ae the basic stuctual element of nonwoven fabics (Delich, 19 90). Unlike woven fabics, which consist of a egula patten of intelaced yans, nonwoven fabics ae compised of webs of these individual fibes aanged andomly (Mak, 19 87). These individual fibes can oiginate fom natual o synthetic souces. They ae typically 12 to 15 micometes in diamete (Delich, 19 90). Thei length can ange fom as shot as 1-3 um to any desied length (Mak, 19 87). Webs ae fomed fom these individual 7

18 fibes and then ae bonded to impat stength and othe physical chaacteistics, such as absobency and epellancy (Delich, 1990). Melt-Blown Poduction Pocess The melt-blown pocess is a sub-categoy of the spunbond technology. In this pocess, a bulk polyme is melted and extuded though a hoizontal die containing seveal hunded small o ifices. Steams of hot ai (exiting fom top and bottom sides of the die tip) attenuate the extuded polyme steams to poduce extemely fine diamete fibes (1-5 um). These attenuated fibes ae blown by high velocity ai onto a collecto sceen, poducing a melt-blown web (Figue 1). A combination of entanglement and cohesive stick ng holds the fibes in the web togethe (Malkan et al., 1988). Two polymes that ae commonly used in the melt-blowing pocess ae polypopylene and polyeste. These polymes ae quite diffeent fom each othe. Commecial polypopylene is geneally an isotactic polyme (Fank, 1969). An isotactic polyme is defined as a polyme having unsymmetical building blocks, in this case, the popylene goup. Figues 2a and 2b illustate the popylene goup and isotactic polypopylene (Kesse, 1960). 8

19 ' AIR MANIFOLO EXTRUOE \\\ \ \ \ \ \ \ \ \ \. \ \ \" \. GEAR PUMP.COLL.ECTOR WtNOER Figue 1- Melt blown lin, The Univesity of Tennessee, Knoxville 9

20 a H H H H H H CH 3 Figue 2- Stuctues of a) popylene goup b) isotactic polypopylene 1 0

21 An isotactic polyme will be highly cystalline, foming a egula patten of bonds. Tempeatue is vey impotant to the cystalline stuctue. Fo example, _if the heated polyme is apidly cooled, the stuctue will be less cystalline (Kesse, 1960). Fibes made fom polypopylene ae stong, hydophobic, and inexpensive. Polypopylene can be found in such poducts as syup bottles and yogut tubs (Douglas, 1990). The stuctue of polyeste (polyethylene teephthalate) is quite diffeent fom polypopylene, as can be seen in Figue 3 (Goodman, 1965). When quenched (exposed to cold wate o tempeatues), polyeste melts become amophous; howeve, cystallinity inceases with tempeatues 100 C up to C (Goodman, 1965). can be a poblem. Hydolysis of polyeste The este bonds of the polyme will disassociate in the pesence of moistue and heat (Goodman, 1965). Fibes made fom polyeste ae stong, esilient, and expensive. Uses of polyeste include cove stocks, medical disposables, tapes, and waps (Anonymous, 1990) Unlike polyeste and polypopylene, pape towels have cellulose stuctue with many hydoxyl goups. Hydoxyl goups ae vey capable of attacting wate. Figue 4 illustates the stuctue of cellulose (Bennion, 1980). 1 1

22 Figue 3- Stuctue of polyeste (polyethylene teephth late) 12

23 CH OH --o I H I H Figue 4- Stuctue of cellulose 13

24 Food Applications of Melt-Blown Mateials Melt-blown mateial is hydophobic and will absob fat upon contact with food (Williamson, 1990). It wili not absob wate, theoetically etaining a geate amount of moistue in the food poduct. Until ecently melt-blown mateials have been used in the food packaging and food pocessing industies in filte pesses, vacuum filtes, and belt filtes (White, 1988). Cuently, eseach is undeway to detemine the effectiveness of using melt-blown mateial to absob fat fom food poducts. Costello et al. (1990) detemined that using the melt-blown mateial vesus pape towels educed fat 13.22g pe 4 slices of bacon and 3.Sg pe sausage patty when cooked in the micowave oven. Reseach concening melt-blown mateial and its use in the food industy must be futhe exploed to detemine its effectiveness fo othe food poducts. 1 4

25 CHAPTER III MATERIALS AND METHODS. Beaded fish filets (6 cm squaes) wee obtained fom Ms. Paul's Kitchens, Inc. (Philadelphia, PA). Polyeste and polypopylene melt-blown mateials wee poduced at the Exxon-funded pilot plant at the Univesity of Tennessee, Knoxville. Two pieces of 1.0 oz/sq yd of polypopylene wee calendeed using a pinpoint steel olle to obtain a total of 2.0 9z/sq yd Two pieces of 1.0 oz/sq yd of polyeste wee calendeed using a pinpoint steel olle to obtain a total of 2.0 oz/sq yd. Bounty pape towels (Cincinatti, OH) wee used as a contol. Both the melt-blown mateials and the pape towels wee cut to the size of a cicula watch glass which was 15 cm in diamete. 1. COOKING PROCEDURE The cooking pocedue consisted of a heating peiod the fist week, and a eheating peiod 8 days late. Figue 5 illustates the expeimental design. Heating Duing the fist week, fou filets wee heated on 1 5

26 Legend: PT= Pape Towel PP= Polypopylene PE= Polyeste ()= Numbe of fish filets heated A= Moistue and fat detemined S= Stoage conditions fo 8 days R= Refig. (18 C) FZ= Feeze (0 C) PT pp PE Heat l A ( 2 ) Heat ( 4 ) A A s A R FZ y Reheat i A ( 4) Heat ( 4 ) A s A R y FZ Reheat ( 4 ) t A Figue 5- Schematic fo expeimental design. 1 6

27 the polyeste melt-blown mateials; fou filets wee heated on the polypopylene melt-blown mateials, and two filets wee heated on the pap towels. sepaately. Each filet was heated ' The initial weight of the watch glass was ecoded. Thee pieces of melt-blown mateial o pape towels wee added to the watch glass, and thei combined weight was ecoded. A single fish filet was added to the watch glass and the thee pieces of melt-blown mateials o pape towels, and thei combined weights wee ecoded. The fish filet was placed on top of two pieces of the melt-blown mateial o pape towels and coveed with the thid piece of melt-blown mateial o pape towel. The fish filet was heated in a watt Sanyo micowave oven (Nocoss, GA} accoding to manufactue's package diections. Each filet -was heated fo 1 minute and 50 seconds on medium powe (5 0 %}, tuned t tun, and heated an additional 1 minute and 50 seconds. Immediately afte heating, the watch glass, melt-blown mateials o pape towels, and fish filet wee eweighed togethe. The fish filet was then taken off the watch glass with two spatulas and was weighed sepaately. Next, the melt-blown mateials o pape towels wee weighed. Lastly, the watch glass was weighed. 1 7

28 Stoage Immediately afte weighing, the thee pieces of polyeste melt-blown mateials fom one heating peiod wee placed in a labeled sandwich bag and then wee placed in a lage plastic stoage bag in the efigeato at 18 C fo 8 days. This pocedue was duplicated fo a total of 2 stoage bags of polyeste and 2 stoage bags of polypopylene. Immediately_ afte weighing, the thee pieces of polyeste melt-blown mateials fom one heating peiod wee placed in a labeled sandwich bag and then wee placed in a lage plastic stoage bag in the feeze at 0 C fo 8 days. This pocedue was duplicated fo a total of 2 stoage bags of polyeste and 2 stoage bags of polypopylene. Reheating Afte the melt-blown mateials had been stoed fo 8 days in the efigeato o feeze, they wee eused. Fish filets that wee heated on the fozen melt-blown mateials wee heated fo 1 minute, otated at tun, and heated an additional 55 seconds. Fish filets that wee heated on the efigeated melt-blown mateials was heated fo 1 minute, otated at tun, and heated an additional 18'

29 50 seconds. When the melt-blown mateials wee eused, new fish filets wee placed on the exact spot the pevious fish filets occupied. The heating and weighing pocedues wee the same fo eheating as they wee fo heating except fo the time diffeences mentioned peviously. Afte eheating the melt-blown mateials wee labeled and placed in the dying oven ( C) fo hous to detemine moistue pesent in the mateial (AOAC, 19 80). Though not ment oned, afte fist use, pape towels wee also placed in the dying oven. Moistue pesent in the mateial was detemined by subtacting the weight of the mateials afte dying fom the weight of the mateials befoe dying. 2. DETERMINATION OF COOKING LOSSES Afte being weighed following heating, the fish filets wee quateed and placed in a Black and Decke Handy Choppe (Towson, MD). The fish filets wee pocessed fo 5 seconds, checked to detemine that thee wee no unus ally lage paticles, and pocessed fo an additional 5 seconds. Two 5-gam potions fom each fish filet wee weighed in sepaate aluminum dying pans and died in a dying oven ( C) fo hous (AOAC, 19 80). The cooking losses wee detemined by subtacting the weight of the 1 9

30 pan and fish afte dying fom the weight of the pan and fish befoe dying. The moistue emaining in the two 5-gam potions was aveaged to obtain moistue emaining in the filet. t' 3. DETERMINATION OF FAT The fat was extacted using a modified method by Bligh and Dye (1959). Twenty-five gams of fish wee placed in a blende. Afte adding the fish, 130 ml of methanol wee added. The fish and the methanol wee blended on low speed fo 5 minutes. Afte the 5 minutes, the sides of the blende wee scaped, and 65 ml of chloofom wee added. Once again, the contents wee blended fo 5 minutes on low speed. Afte the five minutes, the sides of the blende wee scaped, and anothe 65 ml of chloofom wee added. The contents wee blended on low speed fo 20 seconds. Afte the twenty seconds, the sides of the blende wee scaped, and 65 ml of zinc acetate wee added. Contents wee blended fo 10 seconds on low speed. Afte the 10 seconds, contents of the blende wee tansfeed to a Buchne funnel lined with filte pape (11.0 cm) and contents wee filteed Afte filteing, the contents of the filte, filte pape included, wee tansfeed back to the blende, and 100 ml of chloofom wee added. The contents wee blended fo 5 minutes. 20

31 Afte the 5 minutes, contents of the blende wee once again filteed. Seventy-five ml of chloofom wee added to the blende to inse it. This also was filteed. The contents of the filte flask wee tansfeed to a 500 ml gaduated cylinde. The filte flask was insed with 25 ml of methanol. This too was added to the gaduated cylinde. The contents of the gaduated cylinde wee flushed with nitogen gas, coveed with plastic wap held tight with a ubbe band, and stoed in a feeze at -5 C fo 24 hous. Afte 24 hous, total height of the solvents in the cylinde and height of the bottom laye wee ecoded. The contents of the gaduated cylindes wee tansfeed to 500 ml sepaatoy funnels and stoed fo an additional 2 hous in the coole. Two 50 ml beakes fo each sample wee cleaned, died in a dying oven, and cooled in a dessicato fo 30 minutes. The weights of all the beakes wee ecoded. Afte the two hous, the bottom chloofom layes of the sepaatoy funnels wee dained into 500 ml flasks. Following this, two 10 ml samples of the bottom laye wee tansfeed to the 50 ml beakes mentioned peviously. Samples wee allowed to sit ovenight to allow the chloofom to evapoate. The following moning, beakes wee eweighed, and weights wee ecoded. The amount of fat pe fish sample was detemined using 21

32 the following equations: lipid pesent = (lipid wt) (CHC1 3 ml laye) / 10 ml sample pecent lipid = (lipid pesent/gm meat stated with) SENSORY EVALUATION Ten gaduate students fom the Depatment of Nutition and Food Sciences, The Univesity of Tennessee, Kno ville, wee tained fo the sensoy panel. Each student was given a set of definitions and a sample scoecad to evaluate the fish (Appendices A and B) and was taken though a mock evaluation with actual fish samples. To aid the panelists in ecognition of the anchos on the scale, vaious samples wee pepaed. The samples evaluated epesented the anchos of each chaacteistic pesent on the scoecads. Chaacteistics evaluated wee: does the sample feel geasy? tendeness, moistness, flavo, and mouthfeel. Fo both mouthfeel and geasiness to the touch, the anchos wee 1=vey geasy, which was pepaed by adding at of a teaspoon of vegetable oil to at of the fish filet, and 140 =not geasy, which was pepaed by blotting with a pape towel. Fo tendeness, the anchos wee 1=ubbey, which was pepaed by heating the whole filet an exta minute on full powe (100%), and 140 =flaky, 22

33 which was pepaed accoding to manufactue's diections. Fo moistness, the anchos wee 1=dy, which was pepaed by heating the whole filet an exta minute on full powe (100%), and 140=moist, which was pepaed accoding to ' manufactue's diections. Fo flavo, the anchos wee 1=not acceptable and 140=vey acceptable, and the filets wee pepaed accoding to manufactue's diections. Pepaation of Fish Filets fo Sensoy Analysis The fish filets wee heated on thee diffeent types of mateials: polyeste melt-blown mateials, polypopylene melt-blown mateials, and pape towels. Seven fish filets wee aanged in a 9'x 13 1 cm glass baking dish on top of two pieces of the melt-blown mateial o pape towels. The filets wee coveed with one piece of the melt-blown mateial o a pape towel to catch any splatteing. The ode in which the teatments wee pepaed was otated to eliminate the vaiable of holding time. The fish filets wee heated fo seven minutes on medium powe (50%), tuned at tun, and heated fo an additional seven minutes on medium powe. The filets wee allowed to sit fo two minutes befoe they wee tansfeed to the chafing dishes. Each teatment had a sepaate chafing dish. The chafing dishes wee lined with aluminum foil and set in 23

34 a shallow stand of hot wate. Steno (Tenafly, NJ) was used to keep the wate wam. Pesentation of Fish Filets fo Sensoy Analysis Each fish filet was quateed. All samples wee coded using andom, thee-digit codes. The codes wee positioned andomly on the plastic plates to eliminate bias. Each panelist eceived two quates pe teatment. A glass of oom tempeatue wate and two slices of apple wee given to each panelist to eat between samples to cleanse the palate. The panelists wee instucted to place a vetical mak on a 140 mm hoizontal line to indicate the degee of each chaacteistic pesent. Afte panelists scoed the samples, the distance the vetical line was fom the left end of the hoizontal line was measued. This pocedue was eplicated thee times ove two weeks. At the time of the thid eplication, the panelists wee given a scoecad and asked to ank the samples fo pefeence (Appendix C). 4. STATISTICAL ANALYSIS Statistical analysis was done using Statistical Analysis System (SAS, 19 82). Analysis of vaiance and contast statements wee utilized to detemine significant 24

35 diffeences among the main effects. The main effects analyzed wee type of mateial, type of stoage, and euse. Means fo these effects, sepaately and combined, wee used to detemine significant diffeences. 25

36 CHAPTER IV RESULTS AND DISCUSSION Results will be divided into thee sections. The fist section will discuss the effectiveness of the the melt-blown mateials in absobing fat fom fozen fish filets when it has been used only once at oom tempeatue. The second section will discuss the effectiveness of the eused melt-blown mateials in absobing additional fat fom fozen fish filets. Within this second section, the effect of the stoage conditions on the effectiveness of eused melt-blown mateials will be evaluated. The thid section will discuss the sensoy evaluations of fozen fish filets that have been heated on pape towels and melt-blown mateials. Befoe discussing the effectiveness of the melt-blown mateials, it is impota t to note the composition of the fish filets being used (Table 1). Two fish filets contain 9g of fat, o oughly 4.Sg of fat pe filet. It is the pese ce of this fat that is impotant to this eseach. 1. EFFECTIVENESS OF MELT-BLOWN MATERIALS AFTER ONE USE Pape towels gained significantly moe weight than _ polypopylene but not polyeste melt-blown mateials (Table 26

37 Table 1- Nutitional infomation fo Ms. Paul's Cispy Cunchy Beaded Fish Filets Seving size. Sevings pe package.. Caloies.. Potein..... Cabohydates. Fat.... Polyunsatuated Satuated. Cholesteol. Sodium....2 filets 3 1 / g. 23g.9g.2g. 2g..22mg.380mg 27

38 2). It is assumed that pape towels, a cellulose-based web, will absob both wate and fat fom the fish filets. The melt-blown mateials only will absob fat because of thei hydophobic natue. Total cooking losses, evapqative losses, and moistue emaining in the heated fish filets wee not significantly diffeent fo pape towels and the melt-blown mateials (Table 2). Fish filets heated on polypopylene melt-blown mateials etained significantly less fat than fish filets heated on the polyeste melt-blown mateials (Table 2). Filets heated on polypopylene melt-blown mateials etained 2.66g of fat. Filets heated on polyeste melt-blown mateials etained 2.96g of fat. Fat etained by fish filets heated on pape towels was not significantly diffeent fom filets heated on the melt-blown mateials. Filets heated on pape towels etained 2.77g of fat. Polypopylene melt-blown fibes possess a much less dense micostuctual aangement than polyeste melt-blown fibes. This has been illustated by scanning electon micogaphs and poosity measuements (Phife, 1990). Polypopylene had potentially moe spaces to fill than polyeste. Due to this obsevation, polypopylene had the potential fo geate fat absoption, which was demonstated by chemical analysis. Though the diffeences wee not significant, fish filets heated on polypopylene melt-blown mateials did 28

39 Table 2- Total cooking losses, pecentage moistue, and fat content of fish filets heated on polypopylene, polyeste, o pape towels Mateial a Paametes PT pp PE Initial mat 5 ial weight, g ±.08 ±. 1 8 ±.20 Mateial gain, g s ±.27 ±.20 ±. 1 6 Total cooking losses, % ± ± ± Evapoative losses, % ± ± ±1. 50 Moistue emaining in heated fish filet, % ± ± ±5.65 Fat emaining in heated fish filet, g 2.77 s ± ± ±.47 s s Fat emaining in heated fish filet, % s ± ±1.08 ±1 9 3 s PT=pape towel, PP=polypopylene, and PE=polyeste Significance was not detemined. Included only as a s. compaison. Means with diffeent.lettes diffe at p <0.05 no compaison intended among ows. 29

40 etain less fat (10. 62%) than fish filets heated pape towels (11. 06%) (Table 2). Since thee wee oughly 4. 5 gams of fat pesent in each fish filet, pehaps the fat level was not high enough to show a significant diffe nce between pape towels and polypopylene melt-blown mateials. With espect to polyeste melt-blown mateials, polyeste is the least effective of the thee mateials in absobing fat fom fozen fish filets. Evidently fo fist time use of the melt-blown mateials, the stuctue of polypopylene melt-blown mateials is moe conducive to fat absoption than polyeste melt-blown mateials. 2. REUSEABILITY OF THE MELT-BLOWN MATERIALS Thee is a definite diffeence between melt-blown mateials used only once and eused melt-blown mateials (Table 3). Melt-blown mateials that wee used only once gained significantly moe weight than the eused melt-blown mateials. Since the eused melt-blown mateials contained the fat absobed fom the fist cooking, fewe spaces wee available fo fat absoption on the eused melt-blown mateials when compaed to the melt-blown mateials that wee used only once. Total cooking losses of fish filets heated on eused melt-blown mateials wee significantly geate than fish filets heated on melt-blown mateials used only once. 30

41 Table 3- Total cooking losses, pecentage moistue, and fat content of fish filets heated on polyeste and polypopylene melt-blown mateials that wee used once and eused Paametes Used once Reused Initial mateial weight, g a ±. 19 ±.38 Mateial gain, g ±. 1 8 ±.37 Total cooking losses, % ± ±2. 66 Evapoative losses, % ± ±2. 54 Moistue emaining in heated fish filet, % ±5. 15 ±4. 41 Fat emaining in heated fish filet, g ±.35 ±.30 s s s s Fat emaining in heated fish filet, % ±1. 43 ±1 20 s a Significance was not detemined. Included only as a compaison. Means with diffeent lettes diffe at p <0. 05; no compaison intended among ows. 31

42 Evapoative losses wee geate in the eused melt-blown mateials and fat emaining in heated fish filets was less, theeby inceasing the total cooking losses (Table 3). As mentioned peviously, evapoative losses wee geate fo fish filets heated on the eused melt-blown mateials than fo the melt-blown mateials used only once (Table 3). With the addition of fat to the mateial and the stoage tempeatues (18 C and 0 C), the mateials may not have confomed as eadily to the shape of the fish filets, allowing geate evapoative losses into the inteio of the micowave oven. Moistue emaining in the heated fish filets was not significantly diffeent between eused melt-blown mateials and melt-blown mateials that had been used only once. Moistue etention of fish filets was not affected by the euseability of melt-blown mateials. Fat content was significantly less in fish filets heated on eused melt-blown mateials than fish filets heated on melt-blown mateials that wee used only once (Table 3). Fish filets heated on eused melt-blown mateials etained 2. 52g of fat. Fish filets heated on the melt-blown mateials that was used only once etained 2. 74g of fat. Tempeatue extemes can affect the micostuctue of the melt-blown mateials, paticulaly the cystallinity and bonding pattens (Malkan, 1990). These mateials wee 32

43 subjected to micowave heating, efigeation tempeatues (18 C), and feezing tempeatues (0 C). A cystalline stuctue possesses a fixed, odely patten. Any disuption o iegulaity, such as globules of fat, could affect, the cystalline stuctue, thus foming a less odely patten, causing the stuctue to be moe amophous (Kesse, 19 60). An amophous stuctue could affect the melt-blown mateial's ability to absob fat in two ways. One, an amophous stuctue is less dense, allowing moe fat to be absobed because thee ae moe spaces that can be occupied by the fat. Two, moe eactive ends hydophobic ends) could have been libeated when the cystalline stuctue was disupted. In elation to the second concept, a change in bonding pattens could have affected the melt-blown mateial's ability to absob fat (Malkan, 19 90). A change in bonding pattens could libeate moe eactive ends and absob moe fat. It appeaed fom these esults that the melt-blown mateials ae affected by the tempeatue extemes, but which tempeatue exteme had a geate effect cannot be detemined fom these esults. To obtain a geate undestanding of this phenomenon, it seems appopiate to diect the emainde of the discussion concening euseability towad stoage tempeatue and melt-blown mateial type. Fo the emainde of this thesis, oom tempeatue 33

44 melt-blown mateials used only once will be efeed to as oom tempeatue melt-blown mateials. Also, eused, efigeated melt-blown mateials and eused, fozen meltblown mateials will be efeed to as efigeated al'}d fozen melt-blown mateials, espectively. Refigeated Melt-Blown Mateials As with the fist cooking, pape towels gained significantly moe weight than the efigeated melt-blown mateials (Table 4). Refigeated polypopylene melt-blown mateials gained significantly moe weight than efigeated polyeste melt-blown mateials,.83g and.60g, espectively. The este bonds foming polyeste ae easily hydolyzed with the addition of heat and wate. The heat fom the micowave oven and the moistue fom the fish filets could have caused hydolysis of the este bonds, causing volatiles to be given off, deceasing the final weight of the polyeste melt-blown mateials. Since the mateials wee heated twice with the fish filets, hydolysis seemed vey likely. No significant diffeences existed fo total cooking losses, evapoative losses, o moistue emaining in the heated fish filets heated on pape towels o on efigeated melt-blown mateials (Table 4). Supisingly, filets heated on efigeated polypopylene and efigeated polyeste melt-blown 34

45 Table 4- Total cooking losses, pecentage moistue, and fat content of fish filets heated on pape towels o efigeated (18 C) melt blown mateials Mateial a Paametes PT pp PE Initial mat 6 ial weight, g ± 08 ± 31.. Mateial gain, g s ±.27 ± 1 5 Total cooking losses, % ± ±2.90 Evapoative ;lt>sses, % ± ±2.91 Moistue emaining in heated fish filet, % ' ±4.99 ±3.44 Fat emaining in heated fish filet, g ± s ±.33 Fat emaining in heated fish filet, % 11." s ±1 1 0 ± ± ± ± ± ± ± ±1. 34 t s s a PT=pape towel; PP=polypopylene, and PE=polyeste b Significance was not detemined. Included only as a s t compaison. Means with diffeent lettes diffe at p <0.05; no compaison intended among ows. 35

46 mateials etained significantly less fat than filets heated on pape towels (Table 4). Fish filets heated on pape towels etained 2. 77g of fat. Fish filets heated on efigeated polypopylene and efigeated polyeste etained only 2. 45g and 2. 46g, espectively. Fat emaining in the fish filets was not significantly diffeent between efigeated melt-blown mateials. Fom these esults, melt-blown mateials ae positively affected by efigeation tempeatues (18 C). Fat absoption of efigeated melt-blown mateials is geate than that of pape towels, but total cooking losses and evapoative losses wee not significantly affected. Fozen Melt-Blown Mateials Simila to the esults epoted fo the efigeated melt-blown mateials, pape towels gained significantly moe weight than both the fozen melt-blown mateials. Pape towels gained an aveage of g. Fozen polypopylene and fozen polyeste gained an aveage of.86g and.37g, espectively. As with the efigeated melt-blown mateials, fozen polypopylene melt-blown mateials gained significantly moe weight than fozen melt-blown mateials polyeste (Table 5). This deceased weight gain could be attibuted to the hydolysis of the este bonds in the polyeste melt-blown mateials mentioned 36

47 Table 5- Total cooking losses, pecentage moistue, and fat content of fish filets heated on pape towels o fozen (0 C) melt-blown mateials Mateial a Paametes PT pp PE Initial mat 5 ial weight, g ±.08 ±.26 ±.20 Mateial gain, g s.37 ±.27 ± 1 5 ± 1 7 Total cooking losses, % s ±2. 76 ±2. 66 ±1 66 Evapoative losses, % s ±2. 43 ±2. 67 ± Moistue emaining in heated fish filet, % ±4.99 ±5.38 ±2. 66 Fat emaining in heated fish filet, g ±.28 ±.20 ± 31 t s Fat emaining in heated fish filet, % ± ±. 81 ±1. 23 PT=pape towel, PP=polypopylene, and PE=polyeste Significance was not detemined. Included only as a t compaison. s Means with diffeent lettes diffe at p <0. 05; no compaison intended among ows. 37

48 ealie. The emainde of the esults fo fozen melt-blown mateials ae quite diffeent fom efigeated melt-blown mateials. Total cooking losses and evapoative lossep of fish filets wee significantly diffeent fo fish filets heated on fozen polypopylene melt-blown mateials when compaed to pape towels (Table 5). Filets heated on fozen polypopylene had geate cooking losses than filets heated on pape towels and fozen polyeste. Fish filets heated on fozen polypopylene had total cooking losses of 15.20%. Total cooking losses fo fish filets heated on fozen polyeste and pape towels wee 13.31% and %, espectively. Total cooking losses wee not significantly diffeent between fish filets heated on pape towels and filets heated on fozen polye te melt-blown mateials. Evapoative losses wee significantly geate in filets heated on the fozen melt-blown mateials than on pape towels. Evapoative losses of fish filets heated on fozen poly popylene and fozen polyeste aveaged % and %, espectively. Filets heated on pape towels aveaged evapoative losses of only 8.91%. Evapoative losses wee not significantly diffeent between fozen melt-blown mateials. Due to the stoage tempeatue (0 C), the fozen melt-blown mateials may have become stiffe than efigeated melt-blown mateials. As mentioned peviously, 38

49 inceased stiffness would pevent the fozen melt-blown mateials fom confoming to the shape of the fish filet, allowing evapoative losses to escape into the inteio of the micowave oven. Moistue emaining in the heated fish filets was not significantly diffeent between pape towels and the fozen melt-blown mateials o between melt-blown mateials (Table 5). Fozen melt-blown mateials did not affect the moistue etention of the fish filets despite causing geate evapoative losses. Unlike the ish filets heated on the efigeated melt-blown mateials, fish filets heated on the fozen melt-blown mateials did not etain significantly less fat than those fish filets heated on pape towels (Table 5). Thee wee no significant diffeences in fat emaining in fish filets whethe heated on pape towels o fozen melt-blown mateials o between the fozen melt-blown. mateials. Two factos could have accounted fo these diffeences in fat absoption between efigeated and fozen melt-blown mateials. One, the theoized change in cystalline stuctue of efigeated melt-blown mateials was moe conducive to fat absoption than the fozen melt-blown mateials. Two, the heating of foods by the micowave oven could have affected fat absoption. Micowave ovens cause pola 39

50 molecules, such as wate, to constantly otate themselves. This constant otation causes fiction which ceates heat (Bennion, 19 90). In the case of the fozen melt-blown mateials, thee is no wate pesent in the mateial; theefoe, any heat must come fom the fish and be tansmitted to the fat pesent in the melt-blown mateials. Thus, fat pesent in the fozen melt-blown mateials would have a geate chance of staying solid duing heating and occupying moe space and deceasing futhe fat absoption. On the othe hand, fat pesent in efigeated melt-blown mateials would have a geate chance of melting and occupying less space and inceasing futhe fat absoption. Polyeste Melt-Blown Mateial Polyeste melt-blown mateials that wee used at oom tempeatue gained significantly moe weight than both efigeated and fozen polyeste melt-blown mateials (Table 6). Room tempeatue polyeste melt-blown mateials gained 1. 06g. Refigeated polye?te melt-blown mateials and fozen polyeste melt-blown mateials gained.60g and.39g, espectively. It would appea that eheating afte stoing at cold tempeatues caused the polyeste melt-blown mateials to lose weight. Fom this data, a elationship existed between stoage tempeatue and mateial loss. Total cooking losses of fish filets wee significantly 40

51 Table 6- Total cooking losses, pecentage moistue, and fat content of fish filets heated on polyeste melt-blown mateials stoed unde thee stoage conditions Paametes Room Temp. Stoage Refigeation (18 C) Fozen (0 C) Initial mateial weight, g a ± ± ±.20 Mateial gain, g ± s ± ±. 1 7 t Total cooking losses, % ±1. 58 s ± ±1. 66 s Evapoative losses, % 9.70 ± ± ±1 39 s Moistue emaining in heated fish filet, % ± ± ±2.66 Fat emaining in heated fish filet, g 2.96 ± s ± ±.31 s Fat emaining in heated fish filet, % ± s ± ±1 23 s a Significance was not detemined. Included only as a s t compaison. Means with diffeent lettes diffe at p <0.05 ; no compaison intended among ows. 41

52 geate in the fozen polyeste melt-blown mateials than in the efigeated polyeste melt-blown mateials (Table 6). This could be attibuted to a geat degee to the inceased evapoative losses (Table 6). Total. cooking losses of fish filets wee not significantly diffeent between polyeste melt-blown mateials that wee used at oom tempeatue o eithe efigeated o fozen polyeste melt-blown mateials. Evapoative losses of fish filets wee significantly geate in the fozen polyeste melt-blown mateials than in the efigeated polyeste melt-blown mateials and the polyeste melt-blown mateials that wee used at oom tempeatue (Table 6). Once again, this could be attibuted - to the inceased stiffness of the fozen melt-blown mateials which would pevent confomation of the mateials aound the fish filets and cause the evapoative losses to escape into the inteio of the micowave oven. Evapoative losses of fish filets heated on fozen polyeste mel t-blown mateials wee 13.31%. Fish filets heated on oom tempeatue pol yeste melt-blown mateials and heated on efigeated polyeste melt-blown mateials had evapoative losses of only 9.70% and 9.44%, espectively. These mateials wee bette able to confom to the fish filets and pevent geate evapoative losses. Moistue emaining in the fish filets afte heating was not significantly diffeent fo fozen, efigeated, 42

53 o oom tempeatue polyeste melt-blown mateials (Table 6). Tempeatue of the polyeste melt-blown mateials did not affect the moistue etention of the fish filets despite the diffeences in evapoative losses between efigeated and fozen melt-blown mateials. Fish filets heated on efigeated and fozen polyeste melt-blown mateials etained significantly less fat than filets heated on oom tempeatue polyeste melt-blown mateials (Table 6). Fish filets heated on efigeated and fozen polyeste melt-blown mateials etained 2. 46g and 2. 64g of fat espectively. Fish filets heated on oom tempeatue polyeste melt-blown mateials etained 2. 96g of fat. Thee wee no significant diffeences in fat etained in fish filets between efigeated polyeste melt-blown mateials and fozen polyeste melt-blown mateials. Fo polyeste melt-blown mateials, cool stoage tempeatues (18 C and 0 C) positively affected the micostuctue of the melt-blown mateials. Moe fat was absobed fom these mateials than oom tempeatue polyeste melt-blown mateials. With a change in the micostuctue of polyeste melt-blown mateials duing stoage, moe eactive ends could have been libeated, attacting moe fat. Also, the mateial could have become less dense (moe amophous), which would geneate moe space fo the fat to occupy. 43

54 Fom the esults of this study, it is evident that fo optimum esults, eused, efigeated melt-blown mateials should be used fo heating fish filets. Fat absoption is geate but total cooking losses and evapoative losses ae not affected. Total cooking losses and evapoative losses of fish filets inceased when heated on fozen polyeste melt-blown mateials. Polypopylene Melt-Blown Mateial Unlike the polyeste melt-blown mateials, mateial gain was not significantly diffeent among any of the polypopylene melt-blown mateials. Total cooking losses wee significantly geate in fish filets heated on fozen polypopylene melt-blown mateials than on efigeated po lypopylene and oom tempeatue polypopylene melt-blown mateials (Table 7). Total cooking losses wee 15.20% fo filets heated on fozen polypopylene. Fish filets heated on oom tempeatue polypopylene and efi geated polypopylene melt-blown mateials had total cooking losses of % and %, espectively. No significant diffeences existed fo filets heated on efigeated o oom tempeatue polypopylene melt-blown mateials. As mentioned peviously, fozen melt-blown mateials pobably do not confom as easily to the fish filets, allowing evapoative losses to escape to the inteio of the 44

55 Table 7- Total cooking losses, pecentage moistue, and fat content of fish filets heated on polypopylene melt-blown mateials stoed unde thee stoage conditions f' Paametes Room Temp. Stoage Refigeation (18 C) Fozen (0 C) Initial mateial weight, g a ± 18 ± 31 ±.26 Mateial gain, g ±.20 ±. 1 5 ±. 1 5 Total cooking losses, % ' ± ±2.90 ±2.66 Evapoative losses, % 8.91 ± ± ±2.67 Moistue emaining in heated fish filet, % ±4.99 ±3.44 ±5.38 Fat emaining in heated fish filet, g ±.27 ±.33 ±.20 s s Fat emaining in heated fish filet, % ±1. 08 ±1 32 ± 81 a Significance was not detemined. Included only as a compaison. s Means with diffeent lettes diffe at p <0.05 ; no compaison intended among ows. 45

56 micowave oven, thus inceasing total cooking losses. Filets heated on fozen polypopylene had geate evapoative losses than filets heated on efigeated and oom tempeatue polypopylene melt-blown mateials (Table 7). Evapoative losses fo fish filets heated on fozen polypopylene aveaged %. Fish filets heated on oom tempeatue and efigeated polypopylene melt-blown mateials aveaged 8.91% and 10.08%, espectively. No significant diffeences existed fo filets heated on oom tempeatue o efigea ed melt-blown mateials. Moistue emaining in the fish filets was not significantly diffeent fo filets heated on oom tempeatue o efigeated o fozen polypopylene melt-blown mateials (Table 7). This appeaed to be a contadiction since evapoative losses wee geate fo fish filets heated on fozen polypopylene melt-blown mateials. No significant diffeences existed in fat emaining in filets whethe heated on efigeated, fozen o oom tempeatue polypopylene melt-blown mateials (Table 7). The micostuctue of the polypopylene melt-blown mateial does not appea to be affected as dastically as the micostuctue of the polyeste melt-blown mateials. In summay, the esults fo euseability ae somewhat confusing and inconclusive. Howeve, it does appea that efigeation tempeatues (18 C) have a moe beneficial 46

57 effect on the melt-blown mateials. As was demonstated, both efigeated polypopylene and efigeated polyeste melt-blown mateials absobed significantly moe fat than pape towels (Table 4). The melt-blown mateials appeaed to undego a significant change due to a. diffeence in stoage tempeatues and heating. When compaed to pape towels, it can be concluded that efigeation tempeatues (18 C) achieved optimum esults when compaed to feezing tempeatues. Fish filets heated on efigeated melt-blown mateials absobed moe fat than pape towels, but total cooking an d evapoative losses wee not affected. Fish filets heated on fozen melt-blown mateials did not absob significantly moe fat than pape towels, and evapoative losses wee significantly inceased fo fish filets heated on both mateials. Total cooking losses of fish filets also wee significantly inceased when heated on fozen polypopylene melt-blown mateials. Though not studied in this expeiment, stoage time also may have an effect on the euseability of melt-blown mateials. Deceasing o inceasing stoage time of the efigeated and fozen melt-blown mateials might possibly change the esults found in this study. In conclusion, efigeation (18 C) and feezing (0 C) tempeatues definitely affected the melt-blown mateials. It was assumed that this change was on the 47

58 micostuctual level. Unfotunately, the extent of this micostuctual change, the exact natue of this micostuctual change, and whethe length of time of stoage was a vaiable cannot be detemined at this cuent ti e. 3. SENSORY EVALUATIONS Filets heated on the polypopylene melt-blown mateials wee significantly moe geasy to the touch than the fish filets heated on pape towels (Table 8). No diffeences existed fo geasiness to the touch fo fish filets heated on polyeste melt-blown mateials o pape towels o between melt-blown mateials. It should be noted that the panelists wee instucted to touch only the top of the fish filets to detemine geasiness to the touch (Appendix A). The top of the fish filets came in the least contact with any of the mateials. A bette assessment of geasiness to the touch would have been to touch both the top and bottom of the fish filet because the mateials came in geatest contact with the bottom of the fish filets. The obj ective esults wee quite diffeent. When detemined obj ectively, polypopylene melt-blown mateials absobed significantly moe fat than polyeste melt-blown mateials when both wee used only once. The moe fat absoption by the mateials duing heating, the less fat the consume will ingest, and fat intake will be deceased. 48

59 Table 8- Mean sensoy scoes fo fish filets heated on thee diffeent mateials Sensoy Chaacteistics a PT Mateial b pp PE Geasiness ± s ±28.66 ±30.49 s Tendeness ± ±28.67 ±26.94 Moistness ± ± ±29.47 Flavo ± ± ±19.62 Mouth feel ± ±24.92 ±25.24 a 1=vey geasy, ubbey, dy, not acceptable.o vey geasy ; 140=not geasy, flaky, moist, vey acceptable, b and not geasy. s PT=pape towel, PP=polypopylene, and PE=polyeste. Means with diffeent lettes at p < 0.05 ; no compaison intended among ows. 49

60 Mouthfeel was not significantly diffeent fo the fish filets heated on the melt-blown mateials o fo fish filets heated on pape towels. Even though panelists evaluated fish filets heated on pape towels less geasy to the touch, fish filets heated on pape towels wee not evaluated as significantly less geasy when consumed. Geasy mouthfeel of the fish filets was not deceased by heating on the melt-blown mateials. No significant diffeences wee found in moistness between filets heated on the melt-blown mateials o the pape towels. This is consistent with the obj ective esults that wee found with the fish heated on pape towels and melt-blown mateials used only once. Tendeness of fish filets was not affected by the melt-blown mateials. chaacteistic of fish. fish. Tendeness is an impotant Flakiness is associated with tende Dyness and fimness ae associated with ovecooked fish (Campbell et al., 1979 ). Flavo of the fish filets also was not affected by the melt-blown mateials. chaacteistic fo all foods. Flavo is a vey impotant If the melt-blown mateials had impated an off-flavo to the fish, the effectiveness of the melt-blown mateial in absobing fat would not eally be an issue. Consumes will not consume a food poduct if they do not find the taste appealing; no matte how healthy it may be fo them. 50

61 Rank sums fo fish samples heated on the melt-blown mateials and pape towels wee not significantly diffeent. Rank sum fo fish samples heated on pape towels was 20. Rank sums fo fish samples heated on polypopylene and polyeste melt-blown mateials wee 22 and 18, espectively. Fom these data, it can be concluded that thee wee no significant diffeences in acceptability among fish filets heated on pape towels, polyeste and polypopylene meltblown mateials. 51

62 CHAPTER V CONCLUSION, IMPLICATIONS, AND FUTURE RESEARCH This study was undetaken to detemine the effectiveness of polyeste nd polypopylene me lt-blown mateials in absobing fat fom fozen fish filets when compaed to pape towels. Main teatment effects wee mateial, euseability, and stoage conditions. All fish filets wee heated on the melt-blown mateials and pape towels in the micowave oven. Limited studies have been pefomed on the effectiveness of melt-blown mateials in absobing fat fom foods. Theefoe, little is known about the effect of heating food on the melt-blown mateials, and esults pesented in thi s pape ae somewhat inconclusive. With espect to mateial diffeences, obj ective measues detemined that oom tempeatue polypopylene melt-blown mateials wee moe effective in absobing fat fom fozen fish filets than oom tempeatue polyeste melt-blown mateials. Howeve, neithe oom tempeatue polypopylene no oom tempeatue polyeste was moe effective in absob ing fat fom pape towel s. Total cooking and evapoative losses and moistue etention of heated fish wee not significantly affected. Fom the esults pesented in this pape, eused 52

63 melt-blown mateials absobed significantly moe fat than oom tempeatue melt-blown mateials. Howeve, total cooking and evapoative losses also wee geate in the eused melt-blown mateials. Tempeatue extemes evidently affected the micostuctue of the melt-blown mateials, but the exact natue f this change cannot be detemined. The effect of stoage time also cannot be detemined fom the esults pesented fom this study. When stoage conditions wee compaed, efigeated meltblown mateials wee optimum. Fish filets heated on efigeated melt-blown mateials etained significantly less fat than pape towels, but total cooking and evapoative losses wee not affected. Moistue etention of heated fish filets was not affected by any of the main stoage effects. Fozen melt-blown mateials, on the othe hand, did not gain significantly moe fat than pape towels and caused significantly geate total cooking and evapoative losses. Refigeated polyeste melt-blown mateials absobed significantly moe fat than oom tempeatue polyeste melt-blown mateials, but total cooking and evapoative losses wee not affected. Fozen polyeste melt-blown mateials also absobed moe fat than oom tempeatue polyeste melt-blown mateials but total cooking and evapoative losses also wee geate. Refigeated polypopylene melt-blown mateials wee 53

64 not significantly diffeent fom oom tempeatue polypopyl ene with espect to fat absoption, total cooking o evapoative losses. Fozen pol ypopylene, on the othe hand, did not absob moe fat than oom tempeatue polypopyl ene, but caused geate total cooking and evapoative losses. Afte an evaluation of al l the esults, polypopylene meltbl own mateial s appea to be the bette mateial in el ation to fat absoption when compaed to polyeste. When used at oom tempeatue, polypopyl ene melt-bl own mateials ae moe effective in absobing fat that oom tempeatue pol yeste melt-bl own mateials. Refigeated pol ypopylene also absobs significantl y moe fat than pape towels. Though efigeated polyeste melt-blown mateials also absobed significantly moe fat than pape towel s, oom tempeatue pol yeste did not. Fish fil ets heated on pape towels wee ated significantl y less geasy to the touch than oom tempeatue polypopylene. As peviously mentioned, a bette assessment of geasiness to the touch woul d have been to pick up the entie piece of fish filet and compae the bottom as wel l as the top of the fish filet instead of evaluating only the top. As with objective measuements, moistness was not affected. Tendeness, fl avo, and mouthfeel also wee not affected. Implications of this study ae quite exciting. 54 Re-

65 figeated melt-blown mateials do absob significantly moe fat fom heated fish filets than pape towels. Fom a health standpoint, this is pomising. Individuals who need to decease fat consumption could use the melt-bfown mateials to decease thei dietay fat intake, which in tun could decease the incidence of cadiovascula disease and cetain cances. Also, since the melt-blown mateials ae used in the micowave oven, thei potential to aid convenience is geat. By aiding convenience, moe individuals may use melt- blown mateials, and dietay fat intake would be deceased. Thee ae many unansweed questions concening the melt-blown mateials; a patial list of futue aeas of study follows. The absoption of fat fom othe foods by the melt-blown mateials should be investigated. In addition, the blotting ability of the melt-blown mateials also should be exploed fo such food poducts as fench fies and fied chicken. Studies to evaluate the effect of tempeatue on melt-blown mateials should also be undetaken. An optimum tempeatue may not be 18 C, but may lie between oom tempeatue and feezing (0 C) tempeatues. Length of stoage time unde diffeent stoage tempeatues also should be investigated. Sensoy evaluations of foods heated on the eused melt-blown mateials need to be investigated. Food safety of these poducts also should be detemined. 55

66 BIBLIOGRAPHY

67 BIBLIOGRAPHY Ameican Heat Association Ciculation 77: 721A. [In Daiy Council Digest Nutition and health advice fo the 19 90s. 61(5): 25. ] Anonymous Watching appliance sal es tends indicates poduct oppotunities. Food Pod. Dev. 13 : 41. Anonymous Melt-bl own booms, pads, and sweeps aid in cl eanup of Monongahela Rive oil spil l. Nonwovens Makets 3(3): 1. Anonymous Fat substitute update. Food Technol. 44(3) 92 Anonymous A suvey of the fundamentals of making speciality fabics of papemaking machiney. [In A Compehensi ve Study of Nonwoven Technology. Sponsoed by Textiles and Nonwovens Development Cente (TANDEC), The Univesity of Tennessee, Knoxvil le. Jul y 30- August 3. ] AOAC Official Methods of Analysis, 13 th ed. Asso ciation of Official Analytical Chemists, Washington, D. C. Bennion, M The Science of Food, Hape & Row, Publishes, New Yok. Bennion, M Intoductoy Foods, Macmillian Publ ishing Company, New Yok. Best, D a. Technology takes on health and safety concens. Pepaed Foods. 8: Best, D b. Diet and health bing vitality to a matuing maket. Pepaed Foods. 8: 111. Bligh, E. G. and Dye, W. J A apid method of total lipid extaction and puification. Can. J. Biochem and Physiol. 37: 911. Bush, P Quality images add new value to convenience meats. Pepaed Foods. 8: 119. Campbell, A. M., Penfield, M. P., and Giswol d, R. M The Expeimental Study of Food, Houghton Mifflin Company, Boston, MA. 57

68 Costello, C. A., Mois, W. C., and Bawick, J. R Effects of heating bacon and sausage in nonwoven, melt-blown mateial. J. Food Sci. 55 (2): 298. Coss, H. R., Bey, B.W., and Wells, L. H Effects of fat level and souce on the chemical, sensoy, and cooking popeties of gound beef patties. J. Food Sci. 45 : 791. Donblase, L A whole new wave. Pepaed Foods 8: 147. Douglas, P 'Makets fo ecyclable plastics in Tennessee. Pape pesented at the Nonwovens Wokshop at the Univesity of ennessee, Knoxville, Tennessee, July Delich, A A simplified classification of Nonwoven Fabics. Chicopee Reseach. Dayton, N. J [In A Compehensive Study of Nonwoven Technology. Sponsoed by Textiles and Nonwovens Development Cente (TANDEC), The Univesity of Tennessee, Knoxville. July 30- August 3. ] Fletche, A. M Row, Publishes, Eat Fish, Live Bett, Hape & New Yok. Fank, H. P Polypopylene, Godon and Beach Science Publishes, New Yok. Goodman, I. and Rhys, J. A Polyestes, Volume I., Satuated Polymes, Ameican Elsevie Publishing Company, Inc., New Yok. Goman, B New poducts : what's you next move. Pepaed Foods. 8: 16. Kesse, T. O. J Polypopylene, Reinhold Publishing Copoation, New Yok, New Yok. Malkan, S.R Pesonal contact. The Univesity of Tennessee, Knoxville. Malkan, S.R., Wadswoth, L. C., and Cheng, C. Y Pocess stuctue-popety elationships in melt blowing of diffeent melt flow ate polypopylene esins. Pape pesented at 3RD Chemical Congess of Noth Ameica and 195th ACS National Meeting. Toonto, Ontaio, June

69 Mak, H. F. and Koschivitz, J. I Encyclopedia of Polyme Science and Engineeing, John Wiley & Sons Inc., New Yok. Messenge, B The micowave: opening new doos to pocessos. Pepaed Foods 11: 66. Nixon, D. W. CA-A Cance J. fo Clinicians : 71. [In Daiy Council Digest Nutition and health advice fo the 19 90s. 61 (5 ) : 25. ] Phife, D. W Oil absoption, oil absoption selectivit y, and micostuctual chaacteistics of calendeed meltblown polyeste, calendeed meltblown polypopylene, and pape towels. M. S. Thesis, Univesity of Tennessee, Knoxville. Rubbight, H. A The boom in ovenable packaging. Mico Wold 7(3) : 9 SAS Inst itute SAS Use' s Guide: Statistics, SAS Institute, Inc., Raleigh, NC. Sills-Levy, E. yea U. S. food tends leading to the Food Tech. 43 (4) : 128. Thoms, S. J Food tends at home and. away fom home. Mico Wold. 6(4) : 5. U. S. Depatment of Health and Human Sevices Sugeon Geneal 's Repot on NUTRITION AN D HEALTH. Washington, D. C., U. S. GPO. White, L. R Melt-blown as food pocessing media. Pape pesented at the Exxon Melt-blowing Pocess Semina in Houston, Texas, Septembe 16.